How to use the grill pan

Content

Part 2 of 4: How to prepare the pan and food
Part 3 of 4: How to Prepare Food
Part 4 of 4: How to clean and store your grill pan
Tips
What do you need

1 Choose a skillet with high ribs. Generally, a high-ribbed pan is better than a low-ribbed pan. The higher the ribs, the clearer the pattern can be obtained on the finished product. In addition, the height of the ribs affects the similarity of the finished product to the one cooked over charcoal. Choose a grill pan with ribs over 5 millimeters high.

2 Choose a cast iron skillet. Cast iron pans retain heat better than non-stick pans. In addition, cast iron pans better mimic a charcoal grill. Finally, cast iron products allow for a better browning of the meat.

Non-stick pans are easier to clean, but the food tastes differently than in a cast iron pan.
Do not use a cast iron skillet on glass-ceramic hobs.

3 Choose a square skillet. The round grill pans do the job well, but offer less surface area. The square grill pan allows you to cook more food at the same time.

4 Choose a double-sided grill pan for the crispest drawing possible. In addition to the usual options, there are also double-sided pans, in which the product can be pressed on both sides for perfect rib marks. On a one-sided skillet, the pattern may not be as pronounced and uniform.

5 Buy a skillet with a lid to enhance the flavor of the charcoal grill. When we grill food, we often cover it with a lid to trap heat, smoke and aroma. A lid for a grill pan allows you to achieve the same result.

Part 2 of 4: How to prepare the pan and food

1 Rinse and dry the pan. Rinse the pan with warm water before use. This will remove dust that has accumulated during storage. Then dry the pan with a clean napkin.
2 Cut food into thin enough slices. If you want to create a charcoal grill effect, then the food should be cut quite thinly. Thanks to this, the pieces will get a very clear pattern and smoke aroma, but they will not burn until they are cooked inside. Foods that can be cooked in a grill pan:
- thin cutlets, chicken pieces or steak;
- bacon and eggs;
- slices of vegetables like zucchini, potatoes, carrots, peppers, or onions.
3 Grease food with oil. Before putting food in the pan, grease each piece with vegetable oil. Apply the oil to the food itself, not to the pan to prevent the food from sticking and the oil from burning.
- It is best to use an oil with a high smoke point (nut oil, soybean oil, canola oil, or avocado oil).Olive oil has a low smoke point.
- Do not add oil to the pan or it may catch on fire.

Part 3 of 4: How to Prepare Food

1 Preheat a skillet over medium-high heat. Preheat the skillet for at least five minutes. The entire surface of the pan will now be evenly hot and the food will cook as evenly as possible. In addition, rib marks will be clearer.
2 Place food in the skillet. If the pan is hot, start spreading the food out. Use tongs or other device. The distance between large items like chicken or steak should be about 1.25 centimeters. Spread any food perpendicular to the ribs to create a pattern.
3 Cover the skillet. A grill pan rarely comes with a lid, although the lid will speed up the cooking process and enhance the flavor of the smoke. Place a lid on the pan gently or place a metal bowl on top.
4 Do not move food for at least one minute. Place the food in the skillet and do not move or turn it over for about a minute. This will produce the beautiful pattern that is the hallmark of the grill.
5 Unfold or slide the slices after one to two minutes. If food burns or does not cook evenly, unfold or push the slices together with tongs. It all depends on the product, pan and stove. Set the frequency experimentally.
- It should be understood that the result will be a diamond pattern, not straight lines.
6 Turn the food over. Turn over the slices that have been cooking for a few minutes. The inversion allows you to cook the food evenly without burning the food.
- If you are cooking a 2.5 cm steak, slide or turn it after 3-5 minutes.
- Cook the 1/2-inch-thick chicken slices for 5-10 minutes on each side.
- Turn the pork after 6-7 minutes.
- Turn the cutlets after 3 minutes.
- The sausages and wieners should be turned over after 5 minutes.
- Shrimp cook for 2-3 minutes on each side.
- Turn vegetables after 3-4 minutes.
- Turn the food over early if it starts to burn. Reduce the heat on the stove if necessary.
7 Measure the temperature of the product. If you are cooking meat, you need to know the core temperature before removing it from the pan. This will let you know that the inside of the meat has reached the minimum temperature at which it is safe to eat. If you don't have a thermometer, you can only guess when the product is ready.
- The shellfish should be cooked to an internal temperature of 63 ° C.
- Poultry should be cooked to an internal temperature of 74 ° C.
- Cook beef, pork, veal and lamb to an internal temperature of 63 ° C.
- The minced meat should be cooked to an internal temperature of 71 ° C.

Part 4 of 4: How to clean and store your grill pan

1 Wash the pan in hot water. When the pan is cool, wash the surface thoroughly with hot water. Then take a clean napkin, soak in hot water and gently wipe the pan. Pay particular attention to the grooves between the ribs. Cover your finger with a tissue to thoroughly clean the grooves. Rinse the tissue periodically.
- After washing, dry the grill pan thoroughly with a towel. Do not air dry or the metal will rust.
2 Process a cast iron skillet. Cover the cast iron grill pan with a thin layer of vegetable oil with a paper towel before storing. Then place the pan on the middle rack of the oven and set the temperature to 190 ° C. Leave the pan in the oven for 1 hour, turn off the heat and wait for it to cool down.
- Treat the pan after each use to increase efficiency and extend its lifespan.
3 Store the pan in a dry place. Make sure the cabinet or pan shelf is protected from moisture.In humid conditions, the pan will rust quickly. It is best to store the pan in a cupboard or cabinet with doors.